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Carrie L. Wirts cookbook, 1917-1920
Item 19
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Blackberry Wine Mash berries and pour 1 qt. water to each gal. of mash. Let stand 24 hrs, stirring occasionally. Strain and measure into a keg, adding 2 lbs. sugar to each gal. of juice. Let ferment, bottle and stand till October. Rhubarb Wine 4 lbs. stalks cut fine 1 gal. boiling water 4 lbs. sugar Let stand 24 hrs, then add a little cloves, cinnamon, allspice and nutmeg.
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Blackberry Wine Mash berries and pour 1 qt. water to each gal. of mash. Let stand 24 hrs, stirring occasionally. Strain and measure into a keg, adding 2 lbs. sugar to each gal. of juice. Let ferment, bottle and stand till October. Rhubarb Wine 4 lbs. stalks cut fine 1 gal. boiling water 4 lbs. sugar Let stand 24 hrs, then add a little cloves, cinnamon, allspice and nutmeg.
Szathmary Culinary Manuscripts and Cookbooks
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